Tonight we tried out a new salad and it was a big hit. My recipe is taken from “Over 90 Fresh & Simple Dishes” by Carrie Holcomb. No leftovers tonight! Try this one……….
Ingredients for 4 servings:
. 12 ounces boneless beef sirloin steak, cut 1 inch thick or thinner if you like.
. 1 14-ounce can of artichoke hearts, drained and cut into quarters.
. ½ of a medium red onion, sliced and separated into rings.
. ¼ cup Greek olives or pitted ripe olives.
. 1/3 cup olive oil or salad oil.
. 3 tablespoons red wine vinegar
. 2 tablespoons lemon juice
. 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed.
. 1 tablespoon anchovy paste (I omitted this).
. ¼ teaspoon pepper.
. 2 large cloves garlic, minced (I pressed).
. 3 cups torn leaf lettuce or iceberg lettuce.
. 1 cup torn radicchio or red-tip lettuce.
. 2 medium tomatoes, cut into wedges.
. ½ cup crumbled feta cheese
Trim the fatty excess off of steaks. Place the steaks on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn steak and broil to desired doneness. Cool slightly. Cut into thin slices. Place meat in a deep bowl along with artichoke hearts, onion, and olives - cover and toss with marinade.
For the marinade, in a screw-top jar combine oil, vinegar, lemon juice, oregano, pepper and garlic. Cover and shake well. Pour marinade over the meat mixture. Cover and chill for up to 6 hours. (I only let it sit for 1 hour and it was perfect)
Line 4 salad bowls or plates with lettuce mixture. Top with meat mixture. Arrange tomato wedges around meat . Sprinkle with feta cheese and serve.